With its new culinary innovation center in Aurora, Ill., and dry-sausage facility in West Jordan, Utah, OSI Group sends a loud-and-clear message that it is ready to carry its customers to the next level.
Not all bacon is created equal. From the farm to processing, the differences in bacons are vast with small dissimilarities in any area giving the products the attributes that they have.
What we eat for breakfast varies markedly in different cultures around the world, but often includes carbohydrates such as cereals, rice or bread and bakery products, fruit and vegetables, protein — such as meat, fish, eggs or dairy products — and hot or cold beverages.
Fall is in full swing. Leaves are changing colors. You can smell a fire burning on a crisp evening and hear in the distance a high school marching band playing beneath the Friday night lights.
According to research conducted on behalf of The Beef Checkoff, 96 percent of consumers eat beef. The top factors that drive beef demand are things such as taste, nutritional value and safety of our products.
Fresh pork occupies a unique, positive position in today’s retail meat case. Despite a tough economy and input costs that have spiraled upward for pork producers in 2011, the category is performing positively.